One of the many things I ❤ about autumn, the harvest fruits and vegetables at their peak, and all the yummy recipes to use them in.
Apples are way up on that list!😊
The recipe (see page two) for:
Apple–Sour Cream, Crumb Pie
is one of my🍎 favorites that I hope you enjoy soon.
I’m making one of these oh so rich and yummy pies, later today.
Definitely good but definitely NOT for a dieting day!!😏
Apple-Sour Cream, Crumb Pie
pie pastry for one large 9-10 inch pie
6-7 large apples (MacIntosh work very well), cut in chunks or slices
1/2 c. raisins
1/2 c. brown sugar
1T. ground cinnamon
1c. light sour cream
1teas. pure vanilla extract
2/3c. unbleached white flour
1/4 c. brown sugar
3 T. firm butter (cut in small pea-sized chunks)
1/2 c. chopped walnuts
sprinkle of cinnamon
Preheat oven to 400F.
Roll out pie pastry, place into pie plate and flute edges of crust.
In a large bowl, combine apples with other pie ingredients. Spoon into crust and smooth top.
Blend together (use a pastry blender or knife) crumb topping ingredient in a smaller bowl. Sprinkle over apples.
Bake for 10 minutes, reduce heat to 325 and bake an additional 30-35 minutes, until crust is golden brown.
Serve warm from the oven and get ready for rave reviews!😊
Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman.